I'd like to order a 16kg sack of Shipton Mill's flour to try it but can't decide between Untreated Organic White Flour No.4 (105), Canadian Strong White Bread Flour (112) and Finest Bakers White Bread Flour No.1 (101). Which one would you guys recommend amongst the three?

Depends on what level of hydration you're planning to use. Higher hydration - using flour with high protein - makes dough more manageable. Some Canadian flours hit 15% protein content. Been using a mix of: Khorasan flour - 15% protein content -at a ratio of 250grms to 600grms of very strong white plus 150grms rye at 80% hydration. Using percentage of flour with 15% protein content is the only way I can bake off one kilo loaves in a Dutch oven without the loaf spreading too much.

Which flour did you get? I'm ordering a 16kg sack of the Untreated Organic No 4 to play around with.

As for the recipe, to be honest there is no one recipe that can suit all. You might want to follow the same formula (in terms of flours, water, salt, and starter %) for a while until you get used to the dough but when it comes to times, stretch & folds, kneading, etc. you need to be observant of the fermentation process and the dough and not follow a fixed time schedule.

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